Razzleberry Pie
- A vibrant mixed berry pie combining raspberries, blackberries, and blueberries in a flaky golden crust.
- This sweet-tart dessert celebrates summer’s bounty while working beautifully with frozen berries year-round.
- The perfect balance of juicy berries and buttery pastry makes this an irresistible treat for any occasion.
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups mixed berries (raspberries, blackberries, blueberries)
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 package refrigerated pie crust (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp turbinado sugar (for sprinkling)
- 1 tbsp butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Position rack in lower third of oven and place baking sheet on it.
- In a large bowl, gently combine berries, sugar, cornstarch, salt, lemon juice, lemon zest, cinnamon, and vanilla. Let sit 15 minutes.
- Lightly grease a 9-inch pie dish.
- On a floured surface, roll out one pie crust to 12 inches. Transfer to pie dish and gently press into bottom and sides.
- Pour berry mixture into crust and spread evenly. Dot surface with small pieces of butter.
- Roll out second crust. Either place whole over filling (cutting slits for vents) or cut into strips for lattice top.
- Trim excess dough leaving 1/2-inch overhang, then fold and crimp edges.
- Brush top crust with egg wash and sprinkle with turbinado sugar.
- Place pie on preheated baking sheet and bake 45-50 minutes until crust is golden and filling is bubbling at center.
- Transfer to wire rack and cool for at least 2 hours before slicing.
Notes
- For a thicker filling, increase cornstarch to 2.5 tablespoons.
- Frozen berries work perfectly—use them directly from the freezer without thawing.
- Cover the crust edges with foil if they brown too quickly.
- The pie must cool completely (2-3 hours) to properly set.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 240
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Carbohydrates: 48
- Fiber: 3
- Protein: 2
- Cholesterol: 30
Keywords: razzleberry pie, berry pie recipe, easy fruit pie, summer dessert, flaky crust pie, mixed berry dessert
Find it online: https://www.joyliciousrecipes.com/razzleberry-pie-easy-ultimate/